Fernanda Garcia dos Santos | SLACA 2019 | Galoá Proceedings

Universidade Federal de São Paulo - Campus Baixada Santista

Fernanda Garcia dos Santos

Also published on: SLACA 2021

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INFLUENCE OF PSEUDOCEREALS ON GLUTEN-FREE BREAD QUALITY: A STUDY ON THE RELATION BETWEEN DOUGH MIXOLAB PARAMETERS, BREAD PHYSICAL PROPERTIES AND ACCEPTABILITY.
Etiene Valéria de Aguiar ¹
Fernanda Garcia dos Santos ²
Natália Manzatti Machado Alencar ³
Vanessa Dias Capriles ²
¹ Universidade Federal de São Paulo
² Universidade Federal de São Paulo - Campus Baixada Santista
³ Universidade Estadual de Campinas
vol. 4, 2019 -
116151

3. Formulation e processing of food (FP)

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